Menu A
1.
chilled purslane soup with scallop crudo, preserved lemon, and chili powder
Sancerre, Domaine de la Perriere, Loire, France, 2011
2.
crisp dorade bouillabaisse with little neck clams, Tybee shrimp, fennel, potato, and smoked tomato broth
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2010
3.
marjolaine with chocolate, hazelnut and cream and brulèed Georgia mutsu apples
Menu B
1.
English peas with crisp lardons, egg, radish, local lettuces, and buttermilk-tarragon dressing
Chablis, Louis Michel, Burgundy, France, 2010
2.
tagliatelle with roasted Japanese eggplant, salumetto, mint, chervil, tomatoes, and Parmesan
Vino Nobile di Montepulciano, Duca di Saragnano, Tuscany, Italy, 2007
3.
cheddar gougéres with vanilla bean ice cream, apple compote, pecan praline and caramel
Available for 5:30pm, 5:45pm and 6:00pm Reservations1.
chilled purslane soup with scallop crudo, preserved lemon, and chili powder
Sancerre, Domaine de la Perriere, Loire, France, 2011
2.
crisp dorade bouillabaisse with little neck clams, Tybee shrimp, fennel, potato, and smoked tomato broth
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2010
3.
marjolaine with chocolate, hazelnut and cream and brulèed Georgia mutsu apples
Menu B
1.
English peas with crisp lardons, egg, radish, local lettuces, and buttermilk-tarragon dressing
Chablis, Louis Michel, Burgundy, France, 2010
2.
tagliatelle with roasted Japanese eggplant, salumetto, mint, chervil, tomatoes, and Parmesan
Vino Nobile di Montepulciano, Duca di Saragnano, Tuscany, Italy, 2007
3.
cheddar gougéres with vanilla bean ice cream, apple compote, pecan praline and caramel
$30 food
$15 booze
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